Chili Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Chinese, Hot and spi, Main dishes, Seafood/she | 4 | Servings |
INGREDIENTS
| 2 | T | Dry sherry |
| 1 | T | Sugar |
| 1 | t | Red rice wine vinegar |
| 1 | T | Soy sauce, dark |
| 1 | t | Soy sauce, light |
| 2 | T | Chicken broth |
| 3 | t | Chili paste |
| 1 | t | Cornstarch |
| 16 | Shrimp | |
| 5 | Green onions, minced | |
| 4 | t | Ginger, minced |
| 4 | Cloves garlic, minced | |
| 4 1/2 | T | Oil |
| 1 | t | Sesame oil |
INSTRUCTIONS
Combine seasoning sauce ingredients in bowl. Stir to dissolve cornstarch. Devein shrimp without shelling--or buy them that way Heat wok over high heat till hot. Add 2 1/2 T oil and heat till hot, but not smoking. Add shrimp and stir fry about 5 min till almost cooked. Remove Heat pan over high heat, add 2t oil, and stir fry onions, ginger, garlic, 30 sec. Stir seasoning sauce, and add to wok. Stir till slightly thickened. Add shrimp, and stir till evenly coated. Turn off heat and add sesame oil and swirl. Serve NOTE--serve with rice, Smoked Bean Sprouts. Messy, hot and wonderful! Recipe by: GMIM/Chinese/JRB Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Nov 22, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 153
Total Fat: 17.2g
Cholesterol: 35.3mg
Sodium: 317.3mg
Potassium: 93.8mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 3.5g
Protein: 4.6g